Desserts Recipes

Raw hazelnut tart & canihua cream

November 27, 2017
raw hazelnut tart

I am sharing with you the tasteful recipe of the raw hazelnut tart & canihua cream by my dear friend Jennifer Hart-Smith (alias @tookies.gambetta), who recently published a cookbook “Super Farines” (only in French for now). In short, it’s all about flours from different grains except wheat. As soon as I heard about the book release, I went to buy it and the next day we were having lunch with Jen! So I got it signed with a lovely note, lucky me! A few days following our catch up, she kindly had Moulin des Moines shipped 3 bags of different flours for me to try.

Moulin des Moines is an Alsacian based company, that has been a forerunner of organic food for over 40 years; one of the first to process grains from organic farming.  I also like the fact that they have a global sustainable approach to minimise their impact on the environment: i) they produce their own energy thanks to a turbine powered by a local river, giving them full autonomy; and ii) they have a thorough waste management by recycling cereal waste from the mill, which is used for composting and feeding animals on the farm.

Back to the cookbook, when you flip through the pages, you first discover a long list of flours (a few that I personally had never heard about) and then lots of reinvented recipes which all look exciting. Baking from “Super Farines” opens up to a whole new feast of flavours, textures, colours and nutritional values far from the “plain” white flour. You can find Jen’s book here and the different flours from Moulin des Moines’s e-shop (non affiliated links). Definitely an awe inspiring little book to add to your cookbook collection!

My first trial was a coconut, lemon and blueberry paleo bread, which was full of flavours. For a few days it was a nice alternative to my favorite “toasted bread, butter & jam” for breakfast. More balanced as well.

Then I was very eager to bake with canihua flour which I had received as it tastes like hazelnut. Plus chocolate and hazelnut is a great combo, perfect for an autumnal weather. The result was as yummy as I had hoped for. I loved the crunchy base combined with the smooth cream with its nutty flavours which melts in your mouth. Rich in flavours, rich in texture, nutritionally rich… so prepare a light meal beforehand!

Thank you again Jen and what a great job you did!

super farinescanihua flourraw hazelnut tart

Raw hazelnut tart & canihua cream

Prep time: 45 min (you can break it down) – No baking – Resting time: 1 nuit + 1 hour

6 servings


Ganache (whipped)
195g organic double cream
90g gianduja chocolate (I made my own)
1 tbsp of hazelnut butter
2 tbsp of canihua flour

Raw crust
50g toasted hazelnuts, crushed
25g rice/chestnut flakes
100g milk chocolate (I used dark chocolate as I only had this type in my pantry)

Gianduja (chocolate & hazelnut paste)
200g hazelnut butter
200g icing sugar
200g dark chocolate, melted


Step 1: make your own gianduja (instead of purchasing an additional ingredient for this recipe since you already have hazelnut butter) – about 10 min

In a food processor, mix the hazelnut butter, icing sugar and the melted dark chocolate until smooth. Keep aside the 90g you need for this recipe and pour the rest into a rectangular tin (about 2 cm thick) lined with parchment paper. Allow slice to cool in tin. Cut into small squares and eat as you would eat your chocolate slab. It will melt in your mouth…very rich and addictive!

Step 2: make the ganache – about 15 min

Mix the cream with canihua flour and bring to the boil. Spin out with hazelnut butter and pour over the gianduja paste. Allow the gianduja to melt and gently stir with a spatula. Mix briefly with a handmixer. Cover and allow to cool in the refrigerator overnight.

Step 3: make the pastry base – about 15 min

In a large bowl, mix the rice/chestnut flakes with the crushed hazelnuts and canihua flour.

Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat until melted and smooth. Mix in the hazelnut butter.

Pour over the dry ingredients and mix well until coated. Spread the mix on a lined round tin or pastry circle. Cover and allow to cool in the freezer for 1 hour.

Step 4: assemble – about 5 min

Whip the ganache with an electric mixer for a few minutes until fluffy (not for too long otherwise you might get lumps). Fill your pastry bag with a star tip and pipe the ganache on the pastry base. Sprinkle with toasted hazelnuts on top.

Serve immediately or keep in the fridge until serving.


Another gluten-free recipe:

Summer stone fruit crumble (can be adapted with autumn fruit)

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